Sticky Gochujang Salmon Bowls with Mango Cucumber Salad

Spicy sticky gochujang-glazed salmon meets cool mango-cucumber salsa in this bold, Korean-inspired rice bowl. Served with jasmine rice and creamy avocado, it’s a healthy, flavor-packed meal perfect for weeknights. Vegan-adaptable.

Turn up the heat and cool it down all in one bite! This bold, flavor-packed weeknight dinner recipe features sticky, spicy gochujang-glazed salmon paired with a zesty mango-cucumber salsa that brings a refreshing crunch.

Served over fluffy jasmine rice and topped with creamy avocado slices, it’s a healthy, vibrant bowl inspired by Korean flavors — perfect for weeknights when you crave something exciting and nourishing.

Why You’ll Love Gochujang Salmon

• A flavor explosion! The sticky sauce coats the salmon bites, perfectly complementing the succulent texture of the fish. Rich umami flavor, spicy heat, with subtle sweetness.
• Easy and doable! It comes together easily enough for a weeknight meal, yet is delicious enough for company!
• Great for meal prep! Make the sauce, jasmine rice and mango salad ahead.
• Vegan-adaptable! Use crispy tofu instead of salmon!

Gochujang Salmon Ingredients

• Salmon: Use skinless wild-caught salmon fillets for the best health benefits.
• Sticky Gochujang sauce: Shallot, gochujang paste ( or sub gochujang sauce) , honey, rice vinegar, low sodium soy sauce, sesame oil, and unsalted butter. Feel free to use gluten-free liquid aminos.
• Mango: Adds the perfect tart complement.
• Cucumber: use Persian cucumber, English cucumber or other thin-skinned varieties.
• Green onion: For a pungent, savory kick.
• Rice wine vinegar, honey, and lime juice: Uplifts the mango and cucumber, adding acidity, sweetness, and tang.
• Korean red pepper flakes: Or red pepper flakes or Aleppo.
• Jasmine rice: The base of the bowl. For a lower-carb option, try cauliflower rice!
• Optional Garnish – scallions, cilantro, chives, chive blossoms and lime wedges.

How to Make Gochujang Salmon Bowl

1. Cook the rice. Prepare our Coconut Rice or Jasmine Rice.

2. Make the quick mango cucumber salad. Add mango, cucumbers, scallions, salt, rice vinegar, honey, lime juice, and red pepper flakes to a bowl and toss.

3. Cut and season the salmon filets. Cut the salmon into 1-inch cubes, pat dry and season with salt and pepper.

4. Make the gochujang glaze. Sauté shallot in a small saucepan for one minute, then add gochugaru, honey, rice vinegar, soy sauce, sesame oil, and salt. Whisk continuously over medium high heat for 1-2 minutes until thick. Remove from the heat, add the butter, and whisk until well incorporated, and leave it in the pan.

5. Sear the salmon. In a large skillet, heat oil over medium heat. Once hot, sear each seasoned salmon fillet for a few minutes. Flip to sear on the other side. Turn off heat. (See notes for air fryer and baking instructions.)Reheat the sauce if needed to loosen and warm, then drizzle the sauce over the salmon pieces and toss to coat.

6. Assemble the bowls. Divide the rice, gochujang salmon, and mango-cucumber salad among four bowls. Add avocado slices, scallions, and fresh cilantro if desired.

Storage

Store leftovers in the refrigerator in a separate airtight container for up to 3 days. The mango cucumber salad is best consumed within 24 hours. Reheat the salmon and rice separately to avoid overcooking the fish.

Serving Suggestions

While this salmon bowl makes a satisfying meal on its own, there are a variety of dishes that can be served alongside the bowls, or even added on top!

• Chili Crisp Cauliflower
• Korean Cucumber Salad
• Stir-Fried Pea Shoots
• Grilled Bok Choy
• Pan-Seared Turnips
• Asparagus Stir Fry

This Gochujang Salmon Bowl is so satisfying and nourishing! Let us know what you think in the comments below, hopefully with a 5-star rating!

More Asian Bowl Recipes!

Miso Salmon Bowl

Sticky Glazed Tofu Bowl

Egg Roll in a Bowl

Grilled Lemongrass Shrimp

Sticky Gochujang Salmon Bowl

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• Author: Tonia Schemmel | Feasting at Home
• Prep Time: 25
• Cook Time: 15
• Total Time: 40 minutes
• Yield: 4 bowls
• Category: Bowls, Salmon recipes, Korean recipe, weeknight dinner, dinner ideas
• Method: stovetop, oven, air fryer,
• Cuisine: Korean

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Description

Sticky gochujang salmon, fresh mango-cucumber salsa, jasmine rice, and avocado come together in this bold, healthy Korean-inspired bowl.

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Ingredients

Units USM

Jasmine Rice (makes 3 cups)

• 1 cup jasmine rice
• 1 1/4 cup water or broth
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Mango Cucumber Salad 

• 1 mango, cut into small cubes
• 2 cups cucumber, cut into small cubes (we like English, Turkish or Persian cucumbers or other thin-skinned varieties)
• 1 green onion, sliced
• 1/4 teaspoon salt
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1 tablespoon lime juice
• 1/2 teaspoon Korean pepper flakes (red pepper flakes or Aleppo can substitute)

Gochujang Sauce

• 1 shallot, sliced into thin strips
• 2 tablespoons gochujang paste or gochujang sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon low-sodium soy sauce (or gluten-free liquid aminos)
• 1 teaspoon sesame oil
• 1 tablespoon unsalted butter

Salmon

• 8–10 ounces of salmon fillets, skinless
• salt and pepper to taste
• 1 tablespoon olive oil or coconut oil for searing.

Optional Garnishes – scallions, cilantro, chives, chive blossoms and lime wedges.

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Instructions

1. Set the rice to cook. Rinse the rice several times and then strain it.  Place water, salt, oil in medium saucepan with the lid on (for faster boil and less evaporation) and bring it to boil. Stir in the rice, replace the lid and get it back to a boil. Lower heat to medium-low, and cook on a low simmer for 12 minutes.  Turn the heat off, do not remove the lid, and let it sit for 10 minutes covered. Fluff and serve. See Jasmine Rice for more details.
2. Make the mango salad. In a medium bowl toss together cut mango, cucumbers, scallions, salt, rice vinegar, honey, lime juice, and pepper flakes. Refrigerate. 
3. Make the Gochujang Sauce. In a small saucepan, sauté shallot for a minute, add gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and salt. Whisk together and stir constantly over medium-high heat for about 1-2 minutes; the mixture will thicken. Remove from heat and add butter, whisking it in until fully incorporated. Leave it in the saucepan.
4. Cook Salmon. Pat the salmon dry and cut it into 1-inch cubes. Season lightly with salt and pepper. Heat oil in a large skillet over medium heat. Once hot, sear the seasoned salmon for a few minutes. Turn over to sear the other side. Turn the heat off. (See notes for baking or air-frying.)
5. Reheat the sauce if necessary to loosen and warm it. Drizzle over salmon chunks and toss to coat. 
6. Assemble the bowls. Divide the rice, salmon, and mango salad among four bowls. Add avocado slices, scallions, lime wedges and fresh cilantro if desired. Serve immediately. 

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Notes

To cook salmon in the air fryer– spray with olive oil and place salmon, not touching each other in the air fryer at 400°F for 5-6 minutes. 

To cook salmon in the oven- place salmon on a lined sheet pan,  spray with olive oil, bake at 425° for 8-10 minutes or use the broiler. Baking time will depend on the thickness of the fish pieces.

 

Tip: If you prefer a saucier dish, double the sauce.

Nutrition

• Serving Size: -4 bowls ( with ¾ cup rice)
• Calories: 410
• Sugar: 18.1 g
• Sodium: 187.9 mg
• Fat: 8.6 g
• Saturated Fat: 2.8 g
• Carbohydrates: 60.8 g
• Fiber: 1.5 g
• Protein: 23.6 g
• Cholesterol: 51.1 mg